Panna Cotta (Italian for "cooked cream") is a delicious, smooth, custard-like dessert.
Yogurt Panna Cotta
3/4 cups skim milk
1/2 cup heavy cream
1 envelope unflavored gelatin
1 teaspoon vanilla extract
1/4- 1/3 cups honey (or sugar)
2 cups plain Greek yogurt (I used non fat)
*Directions *
1. Place 1/4 cup milk in a small bowl and sprinkle the packet of gelatin on top. Set aside while the gelatin becomes moist.
2. In a saucepan, warm the remaining 1/2 cup milk and 1/2 cup of cream until simmering, but not a full boil.
3. Add vanilla and 1/4 cup of honey, stir and (carefully) taste. If you would like, add a bit more honey. (I used 1/3 cup total)
4. Add the bowl of gelatin, and whisk until the gelatin has fully dissolved into the hot milk mixture.
5. Remove pan from heat, and stir in 2 cups greek yogurt. Stir until fully combined.
6. Pour final mixture into small glasses, bowls, or ramekins. Place in refrigerator for 3-4 hours. The panna cotta will keep well for 2 days. (Make sure they are covered, and that there are no strong odors in your refrigerator to absorb)
When you pour in the panna cotta, pour very gently and slowly at first, to not displace the sauce too much. Fill your glasses or dishes about 3/4 full with panna cotta, then put in the refrigerator to set. Top with a little strawberry sauce and fresh blueberries and strawberries before serving (or anytime after the panna cotta has set).
*Strawberry Sauce*
*This is what I used, but there are about a thousand different ways to dress panna cotta. Feel free to experiment and have fun!!
1/2 cup good quality strawberry jam
3/4 cup fresh or frozen starwberries and blueberries (if using fresh, add about 1 Tablespoon water)
Warm jam and fruits in a small sauce pan. Mix until fully combined and hot. Allow to cool slightly before using.
Yogurt Panna Cotta
3/4 cups skim milk
1/2 cup heavy cream
1 envelope unflavored gelatin
1 teaspoon vanilla extract
1/4- 1/3 cups honey (or sugar)
2 cups plain Greek yogurt (I used non fat)
*Directions *
1. Place 1/4 cup milk in a small bowl and sprinkle the packet of gelatin on top. Set aside while the gelatin becomes moist.
2. In a saucepan, warm the remaining 1/2 cup milk and 1/2 cup of cream until simmering, but not a full boil.
3. Add vanilla and 1/4 cup of honey, stir and (carefully) taste. If you would like, add a bit more honey. (I used 1/3 cup total)
4. Add the bowl of gelatin, and whisk until the gelatin has fully dissolved into the hot milk mixture.
5. Remove pan from heat, and stir in 2 cups greek yogurt. Stir until fully combined.
6. Pour final mixture into small glasses, bowls, or ramekins. Place in refrigerator for 3-4 hours. The panna cotta will keep well for 2 days. (Make sure they are covered, and that there are no strong odors in your refrigerator to absorb)
When you pour in the panna cotta, pour very gently and slowly at first, to not displace the sauce too much. Fill your glasses or dishes about 3/4 full with panna cotta, then put in the refrigerator to set. Top with a little strawberry sauce and fresh blueberries and strawberries before serving (or anytime after the panna cotta has set).
*Strawberry Sauce*
*This is what I used, but there are about a thousand different ways to dress panna cotta. Feel free to experiment and have fun!!
1/2 cup good quality strawberry jam
3/4 cup fresh or frozen starwberries and blueberries (if using fresh, add about 1 Tablespoon water)
Warm jam and fruits in a small sauce pan. Mix until fully combined and hot. Allow to cool slightly before using.
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